4 SOFT-SHELL crabs

¼ cup all purpose flour

¼ cup cornstarch

1/8 teaspoon salt (to taste)

1/8 tsp. black pepper (to taste)

Oil, for frying

Clean soft-shell crabs by removing eyes, flap and spongy chest area with a clean pair of scissors.

Pat dry with paper towels.

Combine flour, cornstarch, salt and pepper in a bowl.

Heat oil in a pot over medium fire.

Dredge crabs in flour mixture.

Deep fry until golden brown.

Drain on a paper towel.

For the relish:

2 pieces mango, ripe but firm

1 small red pepper, seeded and finely sliced

1 small red onion, finely sliced

1 small green pepper, seeded and finely sliced

¼ cup leeks, finely sliced

3 cloves garlic, crushed and finely chopped

1/3 cup olive oil

1 tbsp. fish sauce

½ tsp. salt

½ tsp. black pepper

2 tbsp. cilantro, chopped

Lettuce (for garnish)

Cilantro (for garnish)

Peel mangoes and slice into thick strips.

Put in a bowl and combine with red pepper, onions, green pepper, leeks, garlic, olive oil, fish sauce, salt and pepper, and chopped cilantro.

Toss with a spatula.

Put on a serving plate and top with the crispy soft-shell crab.

Serve immediately.